Flourless Chocolate Cake with Creme Anglaise

Updated at: Wed, 07 Feb 2024 00:41:23 GMT

Step 1

Preheat oven to 325F (160c). Spray a 9” Spring form pan with baking spray. Line pan with a parchment paper circle fitted to the bottom of the pan, spray the paper with baking spray as well and distribute it with a pastry brush. Set aside.

Step 2

In a large heat-safe bowl combine chocolate chips and butter. Microwave at :30 intervals until melted. Whisk together until smooth.

Step 3

Add the vanilla, salt and 1/3 cup (65g) of the sugar. Whisk to combine. Add the 6 egg yolks, reserving the whites. Set chocolate mixture aside.

Step 4

In the bowl of an electric mixer, whip egg whites until opaque, then slowly add the remaining 1/3 cup (65g) of sugar a little at a time until egg whites are stiff and glossy.

Step 5

Fold in the egg whites into the chocolate mixture ,in thirds, lightening the batter as you go. Do not overmix!

Step 6

Pour the batter into the prepared pan. Bake for 45-50 minutes. It will be crackly in the center. A skewer will not come out clean, but will be sticky with crumbs. That’s when to take it out.

Step 7

Remove it from the oven and allow it to cool. It will crack and sink. That “fallen” concave appearance is art of its charm!Once completely cool, remove it from the pan, dust it with unsweetened coco powder and serve in a pool of crème anglaise.

Step 8

In a large bowl add the egg yolks and set aside.

Step 9

In a large sauce pot combine milk and cream, vanilla paste and pod, along with the sugar. Heat until vanilla seeds rise to the top. Remove the vanilla pod.

Step 10

Slowly temper the eggs, whisking all the while until all the cream mixture has been added.

Step 11

Rinse out pot. Pour mixture back into clean pot and heat whisking until mixture reaches 165F and coats the back of a spoon.

Step 12

Strain through a fine mesh sieve into an air tight container. Chill for at least 4 hours or overnight.

Step 13

For raspberry hearts, work raspberries through a fine mesh sieve, into a small bowl, to extract their juice. Set aside.

Step 14

To serve, spoon crème anglaise onto a dessert plate. Place the slice of cake on the far side of the circle allowing space in front of the cake.

Step 15

Dollop a small circle of raspberry juice in the crème anglaise at least 1 inch or so apart. Run a tooth pick through the raspberry dollops to create hearts.

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